Balsamic Glazed Chicken Breasts
An Easy Boneless Chicken Breast Recipe
Chicken breast recipes like this one are perfect for both weeknight meals and entertaining. Chicken breasts are sauteed in a balsamic vinegar, onion and honey glaze.
This is one of those boneless chicken breast recipes that can be dressed up or down, depending on the occasion. Elegant in its simplicity, this recipe is fast and easy, but the flavors are really special.
If you want to make this glazed chicken breast dish for company, you could serve it with fresh asparagus with lemon and roasted pear salad on the side. And flourless chocolate cake would make an excellent dessert.
If you're making this dish for a casual gathering or your average Tuesday night dinner, serve it with make ahead mashed potatoes and carrot apple salad. And for a really special finishing touch, serve homemade dark chocolate pudding for dessert.
If you want to save time, buy chicken breast scalloppine. These are very thinly-sliced boneless chicken breasts. They make life easier for you, because you don't have to pound them to an even thickness, and they cook much faster than regular chicken breasts.
If you like this recipe, be sure to check out these chicken recipes, too: chicken breasts with wine, chicken piccata, chicken parmesan, and chicken marsala.
Balsamic Glazed Chicken Breasts
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced finely
- 1 pound boneless chicken breasts
- 1/4 cup balsamic vinegar
- 1 cup low-sodium chicken broth
- 2 Tbsp. honey
- 1 Tbsp. butter
- kosher salt and freshly-ground black pepper to taste
Directions
- Heat olive oil in a large frying pan over medium heat. Add chopped onion and garlic. Cook until vegetables are soft.
- Meanwhile, pound chicken breasts to a thickness of 1/4-inch (if not already thinly sliced).
- Add chicken breasts to skillet, and season with salt and pepper. Cook until browned (cooking time will depend on the thickness of the breasts). Turn, season on the other side and cook until browned on that side.
- Remove to a plate. Cover with foil to keep warm.
- Add balsamic vinegar, chicken broth and honey to the skillet. Turn heat up to high and bring to a boil. Then turn heat down to medium low and let simmer until liquid is reduced by half.
- Stir in butter. When butter is melted, add chicken breasts back to skillet and heat a minute or two, just until warmed. Serve immediately.
- Makes 4 to 6 servings.
Per serving (based on 4): 192 calories, 2 g fat (1 g saturated fat), 65 mg cholesterol, 96 mg sodium, 1 g fiber, 28 g protein, 1% vitamin A, 7% vitamin C, 3% calcium, 7% iron
